Chocolate Zucchini Muffins

It sent my mind in a rather obvious direction — chocolate zucchini muffins. I had made many a zucchini muffins and my day, but had never taken that extra step of combining chocolate. In searching for a recipe that would help me to take that plunge, I happened upon a chocolate zucchini cake on Epicurious. I adopted it to come up with muffins that used only the ingredients on my list, which could be served at dinner or for breakfast.

Ingredients

2 cups white whole wheat flour

1/2 cup cocoa

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

1 1/2 cups raw turbinado sugar

1/4 cup ground flax

1 cup canola oil

2 eggs

1/2 cup plain, Greek yogurt

2 Tbsp. milk

2 cups ground grated or mashed zucchini

3/4 cup chopped walnuts

Directions

Makes 18 muffins

Preheat oven to 325

Rough chop 2-3 medium zucchini into 1 inch chunks and drop into a food processor . Pulse until mashed into very tiny pieces and no chunks remain. (Zucchini can also be grated on the fine side of a hand-held grater.)

Measure 2 cups of mashed-up zucchini and set aside.

Coat muffin tins with non-stick spray or insert liners.

Sift flour, cocoa, baking soda, salt and cinnamon into a medium bowl.

In a large bowl, beat sugar and oil until well blended. Add eggs one at a time, beating after each addition. Stir in flax.

Mix half of dry ingredients into wet ingredients. Mix in yogurt and milk, followed by the remaining dry ingredients.

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4 thoughts on “Chocolate Zucchini Muffins”

I have a bunch of frozen grated zucchini in the freezer. Do you think that would work? Also, I don’t use canola oil. Do you think grapeseed oil or coconut oil would work in it’s place? These look really yummy!

The chocolate zucchini muffins are awesome. I’m eating one as we speak. An interesting note: After I grated up the zucchini I realized I only had 1 cup of zucchini so I ended up mashing up an avocado and threw it in with the squash. Worked perfectly!